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Prosciutto Wrapped Scallops with Pickled Fennel

Date Added: May 14, 2010 Fusion Appetizers
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Prep Time

20 mins

Cook Time

15 mins

Ready In

35 mins

Serving

2

*to adjust serving size click on "serving box".

Description

Fresh Jumbo Sea Scallops wrapped in Prosciutto di Parma and seared to perfection. Served over tangy pickled fennel topped with a Creamy Sauce with a white wine reduction and a hint of Anisette. A mix of flavors that will make your taste buds sing.


Ingredients

  • 3/4  Cup(s) Cider Vinegar
  • 1
  • 1/4  Cup(s) Sugar
  • 2
  • 1  Pinch Salt and Pepper
  • 3
  •  As Needed Scallops with Prosciutto Portion
  • 4
  • 4  Each Scallops, Dry U10 or as large as you want
  • 5
  • 4  Each Proscuitto di Parma, slices to wrap scallops
  • 6
  •  As Needed Flour, for dredging
  • 7
  • 1  Table Spoon(s) Olive Oil
  • 8
  •  As Needed Pernod Sauce
  • 9

Directions

    1. Take fennel and cut the top off so you are left with a clean bulb
    2. Shave the fennel as thin as you can on a Mandoline or slicer
    3. Bring the wine and vinegar to a boil with a pinch of salt and pepper
    4. Drop in the shaved fennel let it come back to a boil and turn off the heat cover and allow to cool at room temperature
    5. Prepare the Scallops
    6. Take your scallops and roll them up in the Procuitto and dredge in the flour. Then shake off excess flour
    7. In a thick bottom saute pan heat a bit of oil and sear the scallops on the one till golden brown. Flip over and place in a preheated 400 degree oven until done. About 5-7 minutes
    8. To make the Sauce
    9. Place the butter and minced shallots in the pan until the shallots get soft. Add the Anisette off the fire then reduce by half then add the pickling liquid and let that reduce by half.
    10. Add the heavy cream and let reduce to a Sauce like consistency.
    11. Finish with the chopped parsley and fennel tops. Taste and season with salt and pepper
    12. Time to Plate place the cooled pickled fennel in the center of the plate
    13. Arrange the scallops on each side of the mound and Top with the Sauce
    14. Garnish with fennel tops or parsley, Enjoy

    Fennel Pickling Liquid

    Ingredients

  • 1 Each Fennel Head, small
  • 3/4 Cup(s) White Wine, dry
  • Pinch Salt & Pepper
  • Directions

    1. Take fennel and cut the top off so you are left with a clean bulb
    2. Shave the fennel as thin as you can on a Mandoline or slicer
    3. Bring the wine and vinegar to a boil with a pinch of salt and pepper
    4. Drop in the shaved fennel let it come back to a boil and turn off the heat
    5. Cover and allow to cool at room temperature

    Pernod Sauce

    Ingredients

  • 1 Tea Spoon(s) Butter
  • 1 Table Spoon(s) Shallots, minced
  • 3 Table Spoon(s) Anisette or Pernod
  • 2 Table Spoon(s) Fennel Pickling Liquid
  • 2 Fluid ounce(s) Heavy Cream
  • 1 Tea Spoon(s) Parsley, chopped
  • 1 Table Spoon(s) Fennel Tops, chopped
  • To Taste Salt and pepper
  • Directions

    1. In a hot pan, saute the butter and minced shallots´┐Ż until the shallots´┐Ż are soft
    2. Add the Anisette off the fire then reduce by half
    3. Add the pickling liquid and let that reduce by half
    4. Add the heavy cream and let reduce to a sauce like consistency
    5. Finish with the chopped parsley and fennel

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